Unit 211 (2bs1) Hand-out
Prepare and clear the bar area
Prepare and clear areas for drink service
Preparing for service
Depending on the size of the bar, bar staff (ranging from assistants to management personal)
may be involved in carrying out bar service duties. Duties can be broken into two sections:
the bar
the public area.
The service area is the section of the bar where everything you need as bar staff is kept.
Each bar will have its own system for storing items in the service area. As bar staff you are
expected to keep the service area clean, tidy and store everything in its proper place.
As a waiter you can offer a high level if service if you are well prepared. This is because
doing as much as possible before you open will allow you to give your full attention to your
customers during service.
There are a number of duties you will need to complete in order to prepare the service
areas and equipment before you open. These include:
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the service areas are clean
the service equipment is clean and free from damage and ready for use
the drink supply is stored and arranged ready for service
rotating stock correctly
preparing and storing condiments and accompaniments
Signage and promotional material are in good condition
Entertainment vending machines are in good use
Heating and cooling systems are set correctly checking that service areas are
secured.
Bar Preparation Checklist
The Bar
Preparation
Counter tops
Clean and remove all residues
Beer taps
Clean and remove all residues
Display shelves
Clean and remove all residues
Garnishes and accompaniments,
Prepare garnishes and store
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hygienically
Bar stock
Check all stock and requisition stock
Storage shelves
Clean and remove all residues
Refrigerators
Clean and remove all residues from
shelves, rotate stock and check use by
dates
Glasses
Wash and polish, where appropriate
Small equipment
Disassemble, clean, remove all residues,
and reassemble
Bottle skips
Empty and wipe out
Point of sale
Obtain float
Staff
Check personal appearance, health and
hygiene
Menus
If available, clean
Promotional displays
Clean and remove all residues and, set
up, where appropriate
Public Area Preparation Checklist
The Public Area
Preparation
Floors
Cleaning
Furniture
Cleaning
Walls
Cleaning
Windows
Cleaning
Window Coverings
Cleaning
Lighting
Cleaning
Temperature
Checking equipment
Ventilation
Cleaning, assembling equipment
Fireplaces
Cleaning, checking equipment,
assembling equipment
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Entertainment equipment
Cleaning, checking equipment,
assembling equipment
Restrooms
Cleaning, checking equipment,
assembling equipment, Turning on
equipment
Waste bins
Empty and wipe out bins, replace bin
liners
Gardens
Cleaning, checking equipment
Entrances
Cleaning, checking equipment
Exterior
Cleaning, checking equipment
Checking the equipment
There is a large amount of equipment used in bars. It is important that you are familiar with
how to use this equipment, this may also include assembling and dismantling it.
Always check that you know the following:
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where the equipment connects to the power source
how to assemble the equipment
the correct running temperature of the equipment, i.e. fridges, glass washers
and espresso machines
any safety procedures relating to the piece of equipment.
It is important never to use equipment that is damaged or broken. Tell your supervisor about
the faulty equipment as soon as possible. Not doing so may mean placing yourself and others at
risk of being injured.
Restocking the bar
Before (and often during) each main service period the stock in the bar must be replenished.
Each of the bar outlets has to stock a particular amount of each product, this is called par
stock.
At all times the stock must be kept at these levels. Par stock levels have been decided by
management in order to have enough stock for the running of the bar.
There are many systems that can be used when restocking the bar. Listed below are some of
the steps involved.
Check the stock that is already in the bar.
Compare the amount of each stock item that is already in the bar to the par stock figures.
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If the stock on hand is less than the par stock, then that item must be ordered from the stores
department.
Write the items needed into a requisition book and give to the stores department where
appropriate. The stores department will then issue these to the bar.
Rotating stock
When restocking the bar it is necessary to make sure that any new stock is rotated with the
old stock.
As discussed previously, the new stock should always be put to the back and the old stock put
to the front. This is a system used in all bars and restaurants
The system is referred to as F.I.F.O. - First-In-First-Out.
If the F.I.F.O. system is followed in conjunction with monitoring your sales, the products that
you sell will always be of the freshest and highest quality. Always check for use by dates as you
are restocking to ensure that this quality level is always maintained.
Stock take
A stocktake is a tool used by management to monitor stock and the amount of money that
should be returned for the stock. A stocktake can be performed on a weekly, fortnightly or
monthly basis, depending on the management.
All stock must be counted. It is important to have an organised storage system to enable you
to do this accurately.
Two people should participate (or work together) in stocktaking. One calls out the number of
items and the other completes the records.
Stock should be called in shelf order and should also be recorded in that way. By doing this you
ensure that all stock is recorded and none is missed.
Here is an example of a stock take record sheet.
Date
Bar
Staff member
Beverage stocks
Description of
goods
Size
Brand name
Quantity in
bar
Handout prepared by: Rob Hughes (V1 – Dec12)
Cost
price
Stock value
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Opened bottles of beverages are recorded in tenths of a bottle.
The way to do this is to lie the bottle on its side, the bottle can then be divided into tenths.
Record the amount in the bottle. For example:
Preparing garnishes
A garnish is a decoration. In any bar, many of the drinks served to customers are garnished.
The best type of garnish is often a simple one. Garnishes should not be overpowering to
look at. If they are large and cumbersome they look unattractive and detract from the
presentation of the drink rather than enhancing the presentation.
The garnish used on a drink will depend on the drink being served. Some drinks do not have
garnishes.
Scotch, Bourbon, Coke and wine are examples of drinks that are never garnished, unless
they are used in a cocktail.
If a garnish is to be served with a drink, then a standard garnish should be used.
Your bar should have a list of standard garnishes.
Cocktails are usually served with more elaborate garnishes than other simple beverages. If a
cocktail is not on your bar list then you may have an optional garnish.
Some of the garnishes, which can be used in a bar, are:
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fruit
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powders and condiments, e.g. cinnamon, chocolate powder, tabasco sauce
colours
non-edible items, e.g. plastic animals, umbrellas, straws.
When choosing an optional garnish you should take into consideration these
points:
the flavour of the drink to be garnished
the colour of the drink
the concept of the drink.
Remember! The reason for using a garnish is to enhance the overall presentation of the
drink to be served. This should ultimately increase sales through “visual selling”.
Examples of garnishes
Garnish
Drinks
Lemon slice (in the drink)
Soda, Lemonade, Tonic Water, Squash, Diet Coke,
Gin and tonic (G&T), Whisky Sour, Margarita
Lemon wheel
Bloody Mary, Margarita, Midouri Sour,
Lemon & cherry (cherry on side)
Singapore Sling
Lemon & cherry (on top)
Lemon or Standard Daiquiri
Lemon twist (in the drink)
Martini, Vodkatini
Orange slice (in the drink)
All Fresh Orange Juice Drinks, Cointreau on Ice
Orange slice
Freddie Fudpucker, Harvey Wallbanger, Blue Lagoon
Orange slice & cherry
Golden Dream, Tropical Zone, West (from the side)
Indian Yellowbird
Orange slice & cherry (cherry on top)
Fluffy Duck
Lime slice
Gimlet
Lime wheel
T.Q. Tornado
Lime wedge
Vodka, Lime & Soda
Lime wedge & cherry -(cherry on top)
Tom Collins, Cuba Libre
Olive (in the drink)
Martini
Garnish
Drinks
Maraschino cherry (in the drink)
Japanese Slipper
Maraschino cherry or nutmeg dusted over
the top in a cross effect
Brandy Alexander, Grasshopper
Handout prepared by: Rob Hughes (V1 – Dec12)
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Pineapple wedge
Midori Colada
Pineapple wedge and cherry
Blue Hawaii, Midori Illusion, Midori Splice, Pina
Colada, Pine/Coconut Mocktail, Mixed Mocktail
Banana wheel (skin), Banana wheel
(skinless), Banana & cherry
Banana Bender
Strawberry (whole)
Orgasm
1/2 Strawberry
Bananarama, Champagne, Baileys on Ice
1/4 Strawberry
Glass of Champagne
Opened strawberry (lips)
Strawberry/Banana/Mango Mocktails, Summer Breeze
Honey (inside glass)
Toblerone, Smoothies
Chocolate topping (inside glass)
Bananarama
Rimmed glass - salt
Margarita
Rimmed glass - sugar
Brandy Crusta, Jitterbug Juice
Rimmed glass - coconut
Coco Lush
Rimmed glass - grenadine/coconut
Strawberry Shortcake
Chocolate flakes (on the drink)
Blueberry Delight, Bananarama, Cherry Ripe
Sugar cube (dipped in bitters)
Champagne Cocktail
Grenadine lines (in the drink)
Grenadine & cream (hearts) (float)
Field of Hearts
Float cream
Midori Splice, Blue Hawaii
Float whipped cream
Liqueur Coffee, Chocolate
TIPS: When preparing the garnishes it is important to remember they should always be
fresh and prepared hygienically. After preparation the garnishes should be covered, sealed
and refrigerated, if they are edible.
Handling garnishes
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Always use clean utensils when preparing garnishes.
Always check fruit to ensure that it is of good quality. Poor quality fruit will
only detract from the presentation of the drink.
Dispose of fruit that has spoiled or dried through exposure to air.
In the powdered condiments such as coconut, salt, sugar, powdered
chocolate, always look for foreign particles.
Never re-use swizzle sticks, umbrellas or fruit.
Always keep the garnish preparation areas clean and tidy.
Handout prepared by: Rob Hughes (V1 – Dec12)
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If a garnish stains the cutting board make sure it is cleaned thoroughly.
Do not forget: Bacteria lurks wherever there is food prepared. Clean as you
go and use hot soapy water.
Other items
There are a variety if miscellaneous items that you might find in your bar. These will
generally be used for preparing many different types of drinks.
Glassware
At your bar you will be required to use and care for a variety of glassware. The following
pictures identify the range of glasses most commonly used in a bar.
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Handle with care
Glasses used in the bar are usually toughened to a certain extent. However, some glasses still
have weak points where breakages are likely to occur.
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Cocktail glasses are easily chipped on the rim and the base.
Pilsener glasses are also easily chipped on the rim, and their bowls are also easily broken.
Wine glasses sometimes have very long stems. The longer the stems, the more likely they are
to break off.
Keep these points in mind when you are using or cleaning these types of glasses.
If you have any glass breakages then you must record these in an allocated breakages sheet or
breakages book.
Never use a glass as an ice scoop because tiny pieces of glass may chip off. The pieces will be
undetectable in a bucket of ice. You will only know that the glass chips are present when a
customer swallows one and the ambulance needs to be called!!
If a glass breaks near the ice, all of the ice must be thrown out immediately. You need to obtain
a scoop and bucket to remove the ice. Spray the ice with raspberry cordial to ensure that noone else uses the ice in the meanwhile.
Glass storage
Glass storage areas may vary in size depending on the amount of storage space in your bar.
They should be able to accommodate all of the different glass types in your outlet and they
should be easy to access, particularly during busy service periods.
Glassware is often stored near the beverages they are used for. Beer glasses will be stored in a
special glass chiller while racks of highball type glasses will be near their particular products.
Organising the glass shelves and racks close to the particular types of beverages they hold will
make for a more efficient work pattern and save time generally.
Check environmental control systems
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Environmental control systems include: heating, ventilation or air conditioning,
lighting and music.
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This equipment is all electrical therefore the plugs should be checked for any
damage.
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Heating, ventilation and air conditioning temperatures should be set to the
required level should these be used.
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Check all lighting switches for any malfunction.
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Music equipment should be checked prior to use.
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Adjust the volume after switching it on according to the required level.
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Make sure that after service all equipment and lights are switched off and
secured from unauthorised access.
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Should any extension leads or cords be in areas where customers are, these
must be secured in such a way not to cause any danger.
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